We love fall vegetables, but sometimes we get worn out with all the roasting that it takes to get them to the dinner plate. Enter this intriguing seasonal bowl: Spiralized butternut squash is perfectly tender raw (and still full of seasonal, pumpkin-y flavor); it softens up slightly with the addition of the apple cider vinaigrette. Hearty wild rice adds fiber and a pleasant chew; store-bought roasted beets get big points for easy flavor.
1 1/2 cups uncooked wild rice
1/4 cup finely chopped shallots
1/4 cup apple cider vinegar
1 1/2 tablespoons coarse-grained Dijon mustard
1 tablespoon chopped fresh thyme
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons olive oil
3 cups spiralized butternut squash
3 cups torn Swiss chard or beet green leaves
8 ounces refrigerated cooked red beets, cut into wedges
2 cups thinly sliced Honeycrisp apple
1 cup peeled, thinly sliced golden beet
4 ounces feta cheese, broken into large crumbles (about 1 cup)
1/2 cup toasted pepitas (shelled pumpkin seeds)
Fresh flat-leaf parsley
Added sugars 2g
Calcium 22% DV
Potassium 16% DV
How to Make It
Prepare rice according to package directions. Cool at room temperature for 15 minutes.
Stir together shallots, vinegar, mustard, thyme, honey, salt, and pepper in a bowl. Let stand 10 minutes. Slowly whisk in oil until combined.
Place cooked rice, spiralized squash, and Swiss chard in a large bowl. Add half of the dressing; toss to coat. Divide mixture among 4 bowls. Top each serving evenly with red beets, apple, golden beet, feta, and pepitas. Drizzle with remaining dressing, and sprinkle with fresh parsley.
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